For Crust, combine both ingredients. Press mixture onto bottom and ¼-inch up sides of a 9-inch shiny spring form pan. Bake 8 minutes. Cool on wire rack while preparing Cheesecake.

For Cheesecake, beat cream cheese and Pure Via sweetener in mixing bowl on medium speed of mixer until combined. Mix in eggs and egg whites until combined. Fold in sour cream, 3 Tablespoons (45mL) of the milk and vanilla until blended. Remove ½ cup (125 mL) of the batter. Pour remaining batter over Crust.

Mix melted chocolate and remaining 1 Tablespoon (15 mL) milk into reserved batter. Place spoonfuls of chocolate batter over top of cheesecake batter in pan. Using the tip of a sharp knife, gently swirl chocolate batter into cheesecake.

Bake 32 to 35 minutes or until center of cake is almost set. Remove from oven. Carefully run a thin metal spatula around edge of cheesecake. Cool completely in pan on wire rack. Refrigerate several hours or overnight. When ready to serve, carefully remove sides of pan. Garnish with chocolate curls, if desired.